Learn How To Make Perfect Raspberry Macarons easily at Home. Raspberry macarons are delightful French treats that combine delicate almond meringue shells with a luscious raspberry filling. These bite-sized confections are not only visually appealing but also bursting with flavor.
The macaron shells are the foundation of these sweet treats. Made with almond flour, powdered sugar, and egg whites, they have a smooth and slightly crisp exterior with a soft and chewy interior. The almond flour adds a subtle nutty flavor that pairs beautifully with the raspberry filling. The meringue-like texture of the shells gives them a light and airy quality that contrasts with the rich filling.
The raspberry filling is made by cooking fresh raspberries with granulated sugar and a splash of lemon juice. As the raspberries break down, they release their vibrant color and intense fruity flavor. The mixture is then strained to remove the seeds, resulting in a smooth and glossy raspberry sauce. This sauce is incorporated into a buttercream filling, adding a burst of tangy sweetness that perfectly complements the almond shells.
When you bite into a raspberry macaron, you experience a delightful combination of textures and flavors. The slightly crisp shell gives way to a tender and chewy center, while the creamy raspberry filling bursts with fruity goodness. The sweetness of the almond meringue is balanced by the tangy notes of the raspberry, creating a harmonious and satisfying taste.
Visually, raspberry macarons are a treat for the eyes. The shells are often a delicate shade of pink or even a vibrant red, achieved by adding a few drops of food coloring to the batter. The macarons are typically sandwiched together, allowing a glimpse of the colorful filling to peek through, inviting you to take a bite.
Raspberry macarons are not only a delightful treat for special occasions but also a testament to the artistry of French pastry-making. They are elegant, flavorful, and a joy to savor. Whether enjoyed as a small indulgence or as part of a dessert spread, raspberry macarons are sure to impress with their delicate beauty and delightful taste. So, here’s a recipe for raspberry macarons:
For the Macaron Shells:
- 1 cup (100g) of almond flour
- 1 3/4 cups (210g) of powdered sugar
- 3 large egg whites, at room temperature
- 1/4 cup (50g) of granulated sugar
- 1/4 teaspoon of raspberry extract (optional)
- Pink or red gel food coloring (optional)
For the Raspberry Filling:
- 1 cup (125g) of fresh raspberries
- 1/4 cup (50g) of granulated sugar
- 1 teaspoon of lemon juice
- 1/2 cup (113g) of unsalted butter, softened
- 1 1/2 cups (180g) of powdered sugar
- Firstly, preheat your oven to 325°F (163°C). Line two baking sheets with parchment paper or silicone mats.
- In a medium bowl, sift together the almond flour and powdered sugar. Set aside.
- In a separate mixing bowl, beat the egg whites on medium speed until frothy. Gradually add the granulated sugar while continuing to beat. Increase the speed to high and beat until stiff peaks form. Then, add the raspberry extract and a few drops of food coloring, if desired, and mix until combined.
- Gently fold the almond flour mixture into the beaten egg whites, using a spatula. Continue folding and mixing until the batter is smooth and shiny. Be careful not to overmix, as it can result in flat macarons.
- Transfer the batter to a piping bag fitted with a round tip. Pipe small rounds (about 1 inch in diameter) onto the prepared baking sheets, spacing them about 1 inch apart. Tap the baking sheets on the counter a few times to release any air bubbles. Then, let the piped macarons sit at room temperature for about 15-30 minutes until a skin forms on the surface. This step is important to ensure the macarons develop their characteristic feet during baking.
- Bake the macarons in the preheated oven for about 12-15 minutes, rotating the baking sheets halfway through. The macarons should have a smooth, crisp shell and a soft interior.
- Remove them from the oven and allow them to cool completely on the baking sheets before gently peeling them off.
- While the macarons are cooling, prepare the raspberry filling. In a small saucepan, combine the raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens about 8-10 minutes. Remove from heat and let it cool completely.
- In a separate mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and continue beating until light and fluffy. Once the raspberry mixture has cooled, strain it to remove the seeds, then add it to the buttercream. Mix until well combined. Then, transfer the raspberry filling into a piping bag fitted with a round tip. Pipe a small dollop of filling onto the flat side of one macaron shell, then sandwich it with another shell of similar size. Gently press together to spread the filling evenly. Repeat with the remaining macaron shells and filling.
- Finally, place the assembled macarons in an airtight container and refrigerate for at least 24 hours to allow the flavors to meld and the texture to soften. Bring them to room temperature before serving.
Enjoy your delicious homemade raspberry macarons! They should have a delicate almond flavor, a fruity raspberry filling, and a slightly crisp exterior with a soft and chewy interior.